Tony Baker

Chef Tony of Montrio BistroandBaker’s Bacon shares his passion for cooking with fresh, locally sourced & sustainable ingredients. Tony is known for bringing people together for great food, good fun, and a good cause. Don’t miss the chance to experience Tony’s delicious take on our favorite thistle!

Jeremiah Tydman

Jeremiah of the Alvarado Brewery in Monterey, grew up in Half Moon Bay, and worked as an aircraft technician for 8 years after serving in the Navy before he discovered his passion for cooking. He earned a Culinary Arts degree from the Institute of Technology in Roseville in 2006 and began cooking under Chef Richard Reddington at Redd Restaurant in Napa Valley. Tydeman is influenced by Italian and Mediterranean cuisineand is very drawn to the bold, bright flavors of Southeast Asian culinary traditions. Sounds like a recipe for a delicious Chef Demo experience!

Matthew Beaudin

Chef Mathew of the Monterey Bay Aquarium has traveled the globe holding chef positions in each geographic food region of the United States, plus the Caribbean China, Rwanda and the West Indies. This global experience has influenced his well –rounded palette deeply rooted in farm – to- table principles and the ever-increasing importance of food with a future. We welcome him to the Chef Demo kitchen and look forward to how he works with our favorite thistle!

Angela Tamura

Angela of Peppoli at Pebble Beach is a native of New England who now calls California home. She has been cooking all her life—a requirement for a girl with an Italian mother! Angela sources ingredients from local farmers, ranchers and purveyors, changing the menu every few weeks keeping plates fresh and seasonal. Angela has a real love of Italian, Spanish and Latin American cuisine and is exploring Morocco and Greece for added culinary inspiration. Sounds like a recipe for a fantastic artichoke cooking demo!

Adrienne Saldivar-Meier

Chef Adrienne is a professional Home Cook and Recipe Developer. Adrienne’s mission is to simplify healthy cooking choices and techniques. She dedicates her time and talent to schools, health institutions, migrant families and after school programs including cooking retreats in her Pacific Northwest Log Lodge outside Spokane, Washington.

Butch Francis

Butch of Cowboy Sausage and Chili Company, makes chili and sausages on his own terms. Cowboy Sausage is a favorite at local farmers markets, and some have taken to calling Butch “the sausage king of Salinas.” In fact, Butch Francis’ sense of humor has become a Festival demo favorite. Don’t miss your chance to experience it for yourself.

Dyon Foster

Creator of Chef’s Palette Spice Rubs, Chef Dyon brings his unique palette for big flavor to The Artichoke Food & Wine Festival demo stage. His signature spice rub blends add a depth of flavor that Chef Dyon (pronounced like dyin’!) found missing in what he could find on the market. Ingenuity, persistence, and a chef’s palette, fuels his passion for flavor in his signature creations. Don’t miss a chance to learn from this flavor master!

Estevan Jimenez

EJ of AQUA TERRA Culinary attended the California School of Culinary Arts, Le Cordon Bleu Program. He has served as Executive Sous Chef for Ventana Inn and Spa in Big Sur and Chef de Cuisine at The Monterey Bay Aquarium. Today, he oversees all aspects of food production, while working closely with the chef/owner on menu development.

Fabrice Roux

Chef Fabrice of ROUX in Carmel Valley is a native of Laon, France where he began his culinary career in Paris landmarks such as Star Michelin Hotel Crillon with Chef Christian Constant, Fauchon andStar Michelin Gourmad Prunier.In the United States, Chef Roux has shared his talents in San Francisco, Las Vegas and San Jose. Today you will find him at ROUX in Carmel Valley, where he offers a variety of cuisines using local ingredients combined with his French culinary technique. We look forward to learning from this master in the Chef Demo kitchen.

Jerry Regester

Jerry of the Santa Lucia Preservewas born and raised in the Northeast where he began a culinary career training at the New England Culinary Institute and falling in love with wine. Following graduation, he moved west to follow his dreams of working in wine country. Chef Jerry’s focus is on using sustainable ingredients, adhering to the Monterey Bay Aquarium’s Seafood Watch Program, and describes his cooking style as rustic elegance with refined flavors. Come learn from this master!

Pat Hopper

Pat, Manager of the Artichoke Advisory Board, knows Artichokes like no other. Hailing from the anthracite coal mines of Pennsylvania, Pat found her way to the artichoke fields of Castroville as a military spouse. Today, her annual ABC’s of Artichokes presentation at The Festival unveils the mystery and flavor of California’s official state vegetable!

Terry Teplitzky

As a child, Terry worked in his family-owned Teplitzky’s Hotel and Restaurant, located on Atlantic City’s Boardwalk. Terry is a graduate of the prestigious Culinary Institute of America in Hyde Park, NY. Since 1996, he has been owner-operator of Michael’s Catering and in 2002, opened Wild Thyme Deli & Café. Terry has a long record of community service contributing his time and talent to several non –profit organizations and culinary events. We can’t wait to experience his culinary talents in the Chef Demo arena.

Bruce Finch

Chef Bruce is the Chef/Owner of A Party for Your Palate catering company located in Monterey. Bruce started cooking as a young adult, with a natural curiosity for flavors and ingredients. His first career allowed him to travel the world and he quickly took advantage to experience the cuisines from all around the globe and in the United States. He knew that great food was the center of entertaining and friends gatherings and creating that environment was his dream. So after a successful hi-tech career, he went to culinary school, launched A Party For Your Palate, and never looked back. The idea of catering, creating dishes and menus to fit any occasion was his passion, and finding the best ingredients to provide culinary authenticity became an obsession. Ranging from comfort foods to international street foods, to great BBQ, to gourmet fine dining, Chef Bruce’s mission is to make a guest’s experience one that exceeds every possible expectation

Check back soon for ticket information. Don't miss next years event June 2 & 3, 2018.